MFN-3 2025-26 SOLVED ASSIGNMENT

Description

ASSIGNMENT 3
TMA-3
Food Microbiology and Safety
Course Code:MFN-003
Assignment Code:MFN-003/AST-3/TMA-3/25-26
Last Date of Submission: 31st December,2025
Maximum Marks:100
This assignment is based on Units 1 -14 of the MFN-003 Course.
Section A –Descriptive Questions
1.
2.
There are ten questions in this part. Answer all questions.
a) What is genetic modification? Explain with examples.
b) Define hazards and elaborate types of hazards associated with food.
c) Define and classify preservatives.
(80 Marks)
(3)
(3)
(2)
a) Define food safety in terms of absolute and relative food safety. Elaborate on the
growth cycle of bacteria with the help of a diagram.
b) Explain the role of following factors in growth of microorganisms:
i) Temperature
ii) Moisture
3.
4.
5.
6.
7.
8.
9.
a) Briefly explain spoilage of following foods:
i. Fish and sea foods
ii. Milk and Milk Products
b) Give symptoms, foods involved & preventive measures of the following
diseases:
i. Salmonellosis
ii. Staphylococcal Poisoning
a) Briefly describe steps for investigation of an outbreak of a food-borne diseases.
b) Describe the harmful effect of following toxicants present in food:
i.
Tetrodotoxin
ii. Ciguatera
a). ‘Antinutritional factors interfere with the assimilation of nutrients in our body.’
Justify the statement with suitable example.
b) Give function and role of following in foods:
i. Food Colours
ii. Emulsifiers
a) Describe the food safety measures on wheels, wings and waves.
b) Give the role of cleaning agents in maintain sanitation in food service
establishment.
a) What do you understand by the term ‘GRAS’? List a few GRAS chemicals
that are widely used.
b) Elaborate on the need and Principles of HACCP.
a) ‘‘Different products require different packaging.’’ Justify the statement
enumerating the different packaging methods used in the food industry.
b) Briefly describe the following:
i. Codex Alimentarius and Codex India
ii. Voluntary based Product Certification
a) What is adulteration? What are the reasons for adulterations?
(4)
(2+2)
(2+2)
(2+2)
(4)
(2+2)
(4)
(2+2)
(5)
(3)
(4)
(4)
(4)
(2+2)
(4)
6
b) Enlist any four adulterants used in food giving their harmful effects.
10. a) Describe the basic criteria to be considered while selecting equipments and
utensils of a catering establishment.
b) Define personal hygiene. Explain how skin and personal habits can be a source
of microbial contamination?
(4)
(4)
(4)
Section B – OTQ (Objective Type Questions) (20 Marks)
1. Explain the following briefly in 2-3 sentences each: (10)
i) Tempeh
ii) Champagne
iii) Fission
iv) Amoeba
v) Thermoduric organisms
vi) Arsenic Poisoning
vii) Scarlet fever
viii) ERH
ix) Bar Code
x) Risk Analysis
2. Differentiate between the following set of terms with examples:
i)
Food contamination and Food adulteration
ii) Risk assessment and Risk Communication
iii) Aflatoxicosis and epidemic dropsy
iv) Food infection and Food intoxication
v) CAP and MAP
3. Match the items in List I to items in List II :
List I
(5)
(5)
List II
I
Lactobacillus sp
Yeast
A Beer
II
B Puffer fish poisoning
Hyphae
III
IV Prion
C Bovine Spongiform Encephalopathy
D Fermented Milk
V Sauerkraut
E Dairy Fermentation
F
G Moulds
Fermented Cabbag